My Grandma’s Cooking: Gratin Dauphinois (Potato Gratin)

This is the first post in a series of simple, yet yummy recipes that my grandma and mom have passed on to me.

The Semolina Quennelles were actually part of it too. I just hadn’t though of making it a series yet.

This first recipe is called gratin Dauphinois where I come from. It is also known as potato gratin, or scalloped potatoes.

Quick lesson: anything with the word “gratin” in it simply means that the dish has been put in the oven to brown with a layer of grated or shredded cheese, and/or bread crumbs.

I make enough for 2 people (me and hubby) for 2 meals. What you’ll need:

• 5 or 6 medium size potatoes (I’m not particular on the kind… Any will do)
• Butter
• Garlic
• Heavy cream and Milk
• Salt & Pepper

What you’ll need to do:

1. Peel and scallop (or thinly slice) the potatoes.
2. Heat your oven to 400°F.
3. Butter an oven dish. (I use my 8 in. x 8 in. Pyrex dish – any similar dish will do)
4. Spread the first layer of potatoes (about 1 inch deep). Salt, pepper. Add crushed garlic and a few cubes of butter.
5. Repeat #4 ’till you’re out of potatoes.
6. Now, add the cream and milk until you can see the liquid appear through the potatoes. Do not cover! Or you’ll end up with a potato soup. The milk/cream ratio depends on your taste. I always put a little more cream than milk. It certainly is not a diet friendly recipe
7. Put the dish in the oven for at least 35 minutes. Take the dish out and check the potatoes. If they’re cooked, you’re done.
   The thinner you sliced the potatoes, the quicker it will take to bake.

Now, let it cool for 10-15 minutes and… ENJOY!! As usual, if you try this recipe, send me your feedbacks.

Photo: from b-recette.be; Gratin Dauphinois